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Smoked Gouda Mac and Cheese

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This smoked gouda mac and cheese is the ultimate comfort food, featuring creamy pasta baked in a rich, smoky cheese sauce and topped with a golden, buttery panko crust. Perfect for weeknights, potlucks, or whenever you crave a cozy, crowd-pleasing dish.

Ingredients

Scale
  • 16 oz elbow macaroni or cavatappi (about 4 cups dry pasta)
  • 8 oz smoked gouda cheese, shredded
  • 6 oz sharp cheddar cheese, shredded
  • 2 oz cream cheese, softened
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tbsp unsalted butter, divided
  • 3 tbsp all-purpose flour
  • 1 tsp salt, plus more for pasta water
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp garlic powder
  • 3/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Shred the smoked gouda and cheddar. Measure out all ingredients. Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add pasta and cook 1-2 minutes less than package directions (about 7-8 minutes for elbows). Drain and set aside. Do not rinse.
  3. In a medium saucepan, melt 2 tbsp butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until the mixture bubbles but does not brown.
  4. Slowly pour in milk and heavy cream, whisking to avoid lumps. Bring to a gentle simmer (about 4-5 minutes), whisking frequently until thickened.
  5. Add cream cheese and whisk until melted and smooth. Lower the heat. Gradually add shredded smoked gouda and cheddar, stirring until fully melted.
  6. Stir in salt, black pepper, smoked paprika, and garlic powder. Taste and adjust seasoning as needed.
  7. Add drained pasta to the cheese sauce and stir until evenly coated. If the sauce is too thick, add a splash of milk.
  8. In a small bowl, melt remaining 2 tbsp butter. Stir in panko breadcrumbs until evenly coated.
  9. Pour cheesy pasta into the prepared baking dish. Sprinkle the buttery panko evenly over the top.
  10. Bake for 25-30 minutes, until the top is golden brown and the sauce is bubbling. For an extra-crispy crust, broil for 1-2 minutes at the end, watching closely.
  11. Let cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Notes

For best results, shred your own cheese for a smoother sauce. Undercook the pasta slightly so it finishes perfectly in the oven. Taste the cheese sauce before adding extra salt, as smoked gouda can be salty. For gluten-free, use GF pasta and flour. Leftovers reheat well with a splash of milk. Add bacon, veggies, or swap cheeses for fun variations.

Nutrition

Keywords: smoked gouda mac and cheese, mac and cheese, comfort food, baked mac and cheese, easy mac and cheese, cheesy pasta, gouda recipes, family dinner, potluck, casserole

Find it online: https://magnetmeal.com/smoked-gouda-mac-and-cheese-recipe-easy-ultimate-comfort-food/